Consumers’ Perception Of Bakery Products With Insect Fat As Partial Butter

Replacement

According to the study from Ghent University:

Consumer tests for bakery products were conducted for cakes, waffles, and
cookies using different products blends containing BSF LF. Pretests performed by
the researchers indicated that substitution over 50% noticeably influenced the
sensory properties of the samples, which led to the decision to let consumers
evaluate samples containing 0%, 25% and 50% butter substitution given the aim
of the research. Each participant evaluated blindly the three formulations of one
bakery product but was informed that these products might have contained an
insect ingredient. This study was approved by the ethical committee of Ghent
University Hospital.
In conclusion, this series of experiments with bakery products indicate that crude
BSF LF can replace 25% of butter in these bakery products without changing
liking and preference. In bakery products with direct heat contact, such as waffles,
the substitution might even be up to 50% without influencing consumer’s
acceptance. However, a 50% substitution led to a lower preference and
associations to sensory attributes such as rancid aroma and off-flavor. Differences
occurred for some sensory attributes and emotional associations among bakery
products. Especially for countries in which bakery products are an important
component of the eating culture, like Belgium, the possibilities and the relevance
for integrating them with innovative insect-based ingredients is high. A higher
substitution of BSF LF into food could be achieved using refined BSF LF.
Including insect fats in bakery products could lower the barriers for consumers to
include insect-based foods in their diet. Future research should explore the
changes in sensory perception of these products using analytical tools and sensory
tests to understand the differences in perception at low BSF LF substitution
levels.
https://www.sciencedirect.com/science/article/pii/S0950329319302022?via%3Dihub
https://www.ugent.be/en/news-events/insect-fat-butter-cake-cookies-waffles.htm

Why Noblegen Thinks One-Celled Euglena Is The Ingredient Of The Future

According to Food Dive:

Noblegen CEO Adam Noble knows that most consumers probably aren't sure
what euglena is — beyond something they probably talked about in biology class.
And while the organism that is the star of the product can also be referred to as
algae — something most consumers have a clearer mental reference to — the
 company is proudly calling its signature ingredient euglena. Eunite's website
defines it as "an ancient, non-GMO microorganism you probably heard of in
biology class, but didn’t know it could be a protein-rich food ingredient, until
now."
Noble told Food Dive they are hoping to educate consumers, as well as be
transparent. And, he said, using the correct terminology shows the differences in
their product.
https://www.fooddive.com/news/ancient-nutrition-why-noblegen-thinks-one-celled-
euglena-is-the-ingredient/572949/

Cargill Begin Plant-Based Patty and Ground Products

According to Cargill, Inc.:

Retail food and foodservice businesses can now capture their share of the growing
plant-based protein market under their own brands thanks to Cargill. The global
food and agriculture company today announced its new private label plant-based
patties and ground products will hit retailers and restaurants in early April.
The new offerings are part of Cargill's inclusive approach to the future of protein
– advancing both animal and alternative protein products to meet the expected
70% growth in global demand for protein over the next 30 years.
The plant-based protein products, which were developed through culinary insight,
extensive consumer research and innovation, are made in Cargill facilities,
delivering the taste and consistency consumers want.
https://www.prnewswire.com/news-releases/cargill-launches-plant-based-patty-and-
ground-products-301009316.html

LIVEKINDLY Launches a $200-Million Investment to Form Plant-based Platform

According to LIVEKINDLY co.:

The LIVEKINDLY co. is leading a movement to build a sustainable future, today,
fueled by a $200-million founders’ funding round led by founders, entrepreneurs,
and global leaders. Establishing a collective of heritage and start-up brands, the
company is on track to become one of the world’s largest plant-based food
companies.
Brands under the LIVEKINDLY co. portfolio offer consumers non-GMO, plant-
based chicken alternatives and include: The Fry Family Food Co. and LikeMeat,
as well as the fastest-growing plant-based digital media platform, LIVEKINDLY
Media–from which the new company's name derives and means embracing a
 sustainable and compassionate lifestyle. With these investments and an equity
stake in PURIS Holding, a vertically integrated player of non-GMO, plant-based
ingredients, the LIVEKINDLY co. is the only company in the plant-based food
sector to own and operate the entire value chain of production.
https://www.aetoswire.com/news/global-plant-based-food-company-the-livekindly-
co-launches-a-200-million-investment-supporting-the-brand-portfolio-of-livekindly-
fryrsquos-family-food-and-likemeat/en

OZO™ To Debut Nationwide This April

According to Planterra Foods:

New plant-based protein brand OZO™, powered by start-up Colorado business
Planterra Foods, is making its debut at grocery stores nationwide beginning in
April, providing consumers with a clean protein option that delivers exceptional
taste and nutrition. Where superior taste meets convenience, OZO™ is raising the
bar on plant-based protein offerings for today's consumer who doesn't want to
compromise flavor to eat well.
The new line of plant-based products will officially launch with Burgers, Ground,
Mexican-Seasoned Ground and Italian-Style Meatballs, and foodservice and club
packs are also planned for 2020. The four OZO™ protein offerings are non-
GMO, do not contain soy, and feature transparent, straightforward and no
artificial ingredients. Powered by an exclusive proprietary blend of pea and rice
protein fermented by shiitake mushrooms, all of the new OZO™ products are an
excellent source of protein (with up to 22 grams per serving) and contain no
cholesterol and less calories, fat and saturated fat than 80 percent lean ground
beef, as well as leading plant-based protein brands currently in the market.
https://prnmedia.prnewswire.com/news-releases/new-plant-based-protein-brand-ozo-
to-debut-nationwide-this-april-301015143.html

Impossible Foods Accelerates Economies of Scale

According to Impossible Foods:

Thanks to month-over-month production records and new economies of scale,
Impossible Foods is expanding its product lineup and dropping prices.
The move comes amid increasing demand for the flagship Impossible Burger,
now served at thousands of restaurants including Burger King, Red Robin, Qdoba,
Cheesecake Factory and Hard Rock Cafe. Last week, Impossible Burger was
named the official plant-based burger of Walt Disney World Resort, Disneyland
Resort and Disney Cruise Line.
 The product expansion and price reduction reflect the company’s vision to
compete against ground beef from cows in every way that matters to the
consumer: taste, nutrition, sustainability, convenience and affordability.
https://www.businesswire.com/news/home/20200303005126/en/Impossible-Foods-
Accelerates-Economies-Scale-Enabling-Startup

Bumble Bee Foods Team Up with Pioneering Plant-Based Seafood Brand

Good Catch®

According to Bumblebee Foods, LLC:

Bumble Bee Foods, LLC announced today a joint venture partnership with
Gathered Foods Corporation, makers of Good Catch® plant-based seafood
products. Bumble Bee, one of North America’s largest branded seafood
companies, will leverage its sales, distribution and logistics expertise to ensure
that consumers nationwide have access to Good Catch products at affordable
prices. This venture will make Bumble Bee the first and only major seafood
company to partner with a plant-based seafood brand.
“This partnership is a win for Bumble Bee, Good Catch, consumers and the health
of our oceans. Bumble Bee has always been deeply committed to sustainable
fishing and we have been actively working to manage fish stocks across our
portfolio,” said Jan Tharp, President and Chief Executive Officer for Bumble Bee
Foods. “It is critically important that as an industry we continue to find innovative
solutions to decouple growth with environmental impact. Providing great-tasting
alternative ways for consumers to enjoy ocean-inspired foods is a key pillar of our
long-term commitment to ocean health.”
https://www.businesswire.com/news/home/20200302005599/en/

Bluenalu Nets $20M To Produce Cell-Based Fish

According to BlueNalu:
San Diego, Calif. BlueNalu, a leading innovative food company producing
seafood directly from fish cells, announced the successful completion of its $20
million Series A round of funding. This financing will enable BlueNalu to
develop a good manufacturing practices (GMP) pilot production facility in San
Diego, expand its world-class team, implement strategic alliances for global
operations and distribution, and prepare for its market launch.
The Series A round is co-led by Stray Dog Capital, CPT Capital, New Crop
Capital, and Clear Current Capital, each of which participated in BlueNalu’s seed
round. BlueNalu secured $4.5 million in 2018 and has attracted investors from 11
 nations to date demonstrating global interest in the disruptive potential for the
company. These investors originate from Brazil, Hong Kong, Israel, Japan,
Luxembourg, Netherlands, Saudi Arabia, South Korea, Sweden, United Kingdom
and the United States.
https://www.bluenalu.com/bluenalu-secures-20-million-in-series-a-financing

Cargill Launches Plant-Based Patty And Ground Products

According to Cargill, Inc.:

Retail food and foodservice businesses can now capture their share of the growing
plant-based protein market under their own brands thanks to Cargill. The global
food and agriculture company today announced its new private label plant-based
patties and ground products will hit retailers and restaurants in early April.
The new offerings are part of Cargill's inclusive approach to the future of protein
– advancing both animal and alternative protein products to meet the expected
70% growth in global demand for protein over the next 30 years.
The plant-based protein products, which were developed through culinary insight,
extensive consumer research and innovation, are made in Cargill facilities,
delivering the taste and consistency consumers want.
https://www.prnewswire.com/news-releases/cargill-launches-plant-based-patty-and-
ground-products-301009316.html

Beyond Meat® Launch Beyond Breakfast Sausage™

According to Beyond Meat, Inc.:

Beyond Meat, Inc. (NASDAQ: BYND), a leader in plant-based meat, announced
its latest product innovation, Beyond Breakfast Sausage™, will start to hit retail
shelves by the end of March. Beyond Breakfast Sausage is a new plant-based
breakfast sausage featuring 11 grams of protein per serving with 50% less total
fat, 35% less saturated fat and sodium and 33% fewer calories than a leading
brand of pork sausage patties, and is made without GMOs, soy, gluten or
artificially produced ingredients.
Available in two irresistible flavors, classic and spicy, this better-for-you
breakfast option offers the delicious taste of traditional pork breakfast sausage
with the added nutritional and environmental benefits of plant-based meat, all
packed into one convenient plant-based breakfast option.
http://www.globenewswire.com/news-release/2020/03/11/1998669/0/en/GO-
BEYOND-BREAKFAST-BEYOND-MEAT-ANNOUNCES-NATIONAL-RETAIL-
LAUNCH-OF-LATEST-PRODUCT-INNOVATION-BEYOND-BREAKFAST-
SAUSAGE.html

Barilla® Reformulates Protein+™ Line

According to Barilla Group:

Barilla is offering a new and improved Protein+™ line, now made entirely with
100% plant-based ingredients, specifically semolina durum wheat mixed with
protein from lentils, chickpeas and peas. As today's consumers are increasingly
looking for plant-based products, Barilla identified a delicious new recipe that
removes the egg whites from the formula, while maintaining the same great taste
and "al dente" texture of traditional semolina pasta.
The reformulation of Protein+ can complement a variety of lifestyles, including
those that are vegan or are simply looking to incorporate more protein and fiber
into their diet. The new formula now includes shorter cook times to achieve al
dente perfection for all seven varieties: Spaghetti, Angel Hair, Thin Spaghetti,
Farfalle, Penne, Elbows and Rotini.
https://www.prnewswire.com/news-releases/barilla-reformulates-protein-line-
301008567.html

Givaudan Launches Plant-Based Meat With Natural Red Colors

According to Givaudan:
Taste, texture, colour, mouthfeel, flavour and nutritional profile: these are just a
handful of the many parameters involved in creating a truly tasty plant-based,
consumer-friendly centre-of-the-plate product. By combining its leading product
technology and application expertise in this area with Naturex’s natural
ingredients, Givaudan is poised to offer powerful integrated solutions for meat
substitutes that are entirely plant-based.
During Expo West 2020, the Company will be launching a new line of natural red
colours designed specifically for meat substitutes: Vegebrite™ Veggie Reds. This
new line promises to deliver a better consumer preparation experience,
introducing meat-like red colour to raw plant-based patties that then turns brown
when cooked.
https://www.givaudan.com/media/trade-media/2020/givaudan-blurs-lines-between-
food-and-function-at-expo-west
Tofurky Spreads Into Plant-Based Cheese With Moocho Launch

According to Food Dive:

Tofurky is officially launching Moocho as a spinoff brand making dairy-free
products. Moocho's Cheddar, Mozzarella and Fiesta Blend Shreds, and Just Plain
Yum, Strawberry and Garden Vegetable Spreads will debut next month at Natural
Products Expo West and will arrive in grocery stores nationwide this summer.
The brand was initially created in 2018 as a vehicle to sell the dairy-free
cheesecakes that were included in Tofurky's Holiday Feasts that year. Last year,
the line expanded to include three cheesecake flavors: Triple Berry Swirl, New
York Style Vanilla and Chocolate.
https://www.fooddive.com/news/tofurky-spreads-into-plant-based-cheese-with-
moocho-launch/572775/

Kerry Acquires Pevesa

According to Kerry:
Kerry, the Taste & Nutrition company, is pleased to officially announce that it has
expanded its non-allergenic and organic plant protein capability by acquiring the
Spanish company Pevesa Biotech. The acquisition enhances Kerry’s leadership
position in the hydrolysed plant protein space for specialized nutrition, and
expands the company’s capacity to serve the rapidly growing, high-quality,
organic plant protein market.
Based in Spain, Pevesa Biotech is a well-established global leader in non-
allergenic, non-GMO plant proteins for the infant, general and clinical nutrition
markets. Pevesa offer a range of high-quality plant proteins, including organic pea
and rice protein and protein hydrolysates and is a European leader in non-
allergenic plant proteins for infant nutrition. Pevesa has also developed a range of
organic and standard biofertilizers for fruit, olive and specialist garden growers,
and has had a strong corporate focus for many years on developing sustainable
solutions to important nutrition, health, biowaste and agricultural challenges.
https://www.ift.org/-/media/news-and-publications/daily-news/kerry-pevesa-
acquisition_feb2020.pdf?
la=en&hash=88EC8BBEFEA64D7F47C5EB585F1E39C69D500E3A